Briess Recipe Database

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  • Imperial Stout


    Russian Imperial Stout.


    Type: Ale

    Style: Stout

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    10 lbs Pale Ale Malt Base
    4 lbs CBW® Pilsen Light DME Boil 10 minutes Extract, DME
    1 lb Caramel Malt 60L Caramel, Crystal
    0.25 lb Blackprinz® Malt Bitterless Black
    0.25 lb Roasted Barley Roasted Barley
    0.25 lb Carapils® Malt Dextrine
    3.5 oz Willamette Hops (6% AA) Boil 60 minutes
    2 vials WLP004 Irish Ale Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes

    Procedures

    1. Mash grains at 154-158ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Add bittering hops
    5. Add extract and Servomyces as indicated
    6. Remove from heat
    7. Cool to 68ºF
    8. Oxygenate and pitch yeast

    Primary Fermentation: 14 days at 68ºF

    Secondary Fermentation:

    Fermentation Notes: Bottle condition with 0.5 vial WLP004 Irish Ale Yeast

    Original Gravity: 1.086

    Final Gravity: 1.022

    Alcohol by Weight: 6.7%

    Alcohol by Volume: 8.3%

    IBU: 52

    Color: 42 SRM

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